The best potatoes for Gratin are the starchy ones like Russet but any of them work when baked with cream, cheese and thyme. Dating back to the late 1700’s, in France you might see Gratin Dauphinoise on the menu instead of the more North American…

Classic French, Potatoes Savoyarde come from the Savoy region, high in the Alps.  Potatoes are cooked in stock versus milk or cream.  The original dish uses Gruyere Cheese, but we’ve used many different types:  Balderson, Emmental, Fruilano or a mixture of any of them and…

These potatoes go so well with just about anything and are super easy! Start the olive oil mixture earlier in the day if you wish or just before cooking, the result is the same……delicious. We’ve also made this just as successfully on the barbeque in…

Here is our favourite recipe, with and without eggs…..one of the first salads we make at the sign of spring….even if we are more than hopeful! This recipe has been handed down from generations in my mom’s family. Until recently, I never measured anything. It…

Adapted from Epicurious. These potatoes are very flavorful, and I like to serve them with Pan-Seared Chicken or Rack of Lamb. I love making this style of potatoes earlier in the day or the day before. It makes the meal so much easier.

Adapted from the Best of Bridge Series These are my go to mashed potatoes! A must with turkey and stew. Make them the day or two before. They also freeze very well.